Chef de Partie (NOC 62200) - Fairmont Hot Springs Resort

Chef de Partie (NOC 62200)

Fairmont Hot Springs Resort - 5225 Fairmont Resort Road, Fairmont Hot Springs, BC, V0B1L1

Who We Are - Fairmont Hot Springs Resort, home to Canada’s largest natural mineral hot springs, is a year-round destination nestled in the heart of the British Columbia Rocky Mountains and the stunning Columbia Valley.

Guests and day visitors can enjoy everything one of Canada’s most all-encompassing experiences has to offer including the legendary natural mineral hot springs pools, 45 holes of golf across 3 courses, a stunning RV resort and a campground, the Natural Springs Spa, our family-friendly ski area, multiple food and beverage outlets, and a variety of outdoor experiences and activities.

Our full-service destination resort promises to create memories and to connect people through the wonder of nature.

Role: You are an enthusiastic people-person, with a can-do attitude, and a desire to deliver an excellent experience for every guest who dines in our outlets. You are a clear, confident, and articulate communicator, who thrives when juggling multiples priorities. You are self-motivated and organized and take pride in paying attention to the smallest details. You take a genuine interest in people and process and strive to deliver improvements. Your experience and knowledge within a restaurant work environment make you an ideal candidate for this position.

You will embrace our Vision and Brand Promise to deliver the best Rocky Mountain experiences and memories for our guests.

·        Salary: $24.72 per hour (depending on service, performance and experience)

·        4 vacancies

·        Terms of employment: Permanent employment, Full time 30 - 40 hours / week

·        Start date: As soon as possible

·        Benefits: Tips. Will be eligible to participate in the Employee Assistance Program (EAP). Employees are entitled for a Fairmont Hot Springs Employee Identification Resort Sports Pass (“Sports Pass”) which includes annual golf, swim, and ski memberships for use while employed by the Company. Sport Pass entitles employees to various discounts and perks throughout the Resort and out in the community. Subsidized staff housing can also be provided for a fee. Group Insurance benefits is available for this position and premiums will be paid by the company with the exception of the Long-Term Disability premium which is paid by the employee.

Employment conditions: must be available to work in any shift. Ability to work hours to accommodate fluctuating business needs which can include late evenings, early mornings, weekends and holidays.

Job requirements

Languages: English

Education: Secondary (high) school graduation certificate or equivalent experience

Experience: 3 years to less than 5 years of professional cooking experience.

Credentials: Food Safe Level 1 (can be obtained and provide within 3 weeks of commencing employment

Work Conditions and Physical Capabilities: Physically demanding, Fast-paced environment, Repetitive tasks, Attention to detail, Work under pressure, Able to stand for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food. Able to safely lift up to 50lbs by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients.

Personal Suitability: Strong interpersonal and problem-solving abilities, Highly responsible & reliable, Ability to work well under pressure in a fast-paced environment, Ability to focus attention on guest needs, remaining calm and courteous at all times.

Duties and Responsibilities:

Position Summary - The Chef de Partie is responsible to oversee, coordinate, and actively contribute to the preparation and cooking of restaurant dishes as designated by Executive Chef.

·        Supervise any kitchen section to the required standards set by Executive Chef

·        Ensure all preparation of the designated section is complete and ready for each service.

·        Responsible for the quality control of stock and prepared foods.

·        Execute cooking to the expected high standard quickly and efficiently.

·        Ensure the cleanliness and organization of the designated section.

·        Support Executive Chef and Sous Chef in delivering required standard of food, and kitchen operation.

·        Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.

·        Store and properly handle raw or prepared foods and non-food supplies.

·        Handle food in a manner that is consistent with local health department guidelines.

·        Minimize wastage.

·        Maintain a clean and safe work area.

·        Maintain a presentable appearance to guests.

·        Carry out standard closing duties.

·        Participate in daily cleaning of the kitchen(s).

·        Follow kitchen policies, procedures and service standards.

·        Maintain a positive and proactive attitude at all times.

·        Actively seek to improve skills and achieve personal development.

·        Comply with all health and safety regulations.

·        Maintain records of food costs, consumption, sales and inventory.

·        Supervisor cooks and other kitchen staff.

·        Train staff in preparation, cooking and handling of food.

·        Prepare dishes for customers with food allergies or intolerances.

·        Prepare and cook complete meals and specialty foods for evens such as banquets, and prepare and cook food on a regular basis. 

·        Participate in menu creation.

·        Co-operate and accept other assignments as and when required.

How to apply

(Please mention the position you are applying)

By email: hr@fhsr.com